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Spatchcock Turkey Recipe
Ash Tyrrell

Spatchcock Turkey Recipe

I still remember the first time I spatchcocked a turkey for Thanksgiving, and honestly, I haven't gone back to the traditional method since. I was tired of dry breast meat and a bird that took half the day to roast, so I decided to try butterflying it flat on a sheet pan instead.
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Total Time 2 hours 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 pounds, spatchcocked — a smaller bird spatchcocks easier and cooks more evenly than an oversized one
  • 3 tablespoons kosher salt — the backbone of a good dry brine don't skimp here
  • 1 tablespoon black pepper freshly cracked — freshly ground pepper has far more punch than pre-ground
  • 6 tablespoons unsalted butter softened — I like butter over oil for a richer, more golden skin
  • 4 cloves garlic minced — fresh garlic beats the jarred stuff every time for flavor
  • 2 tablespoons fresh rosemary chopped — thyme works too if that's what you have on hand
  • 2 tablespoons fresh thyme leaves — adds an earthy aromatic layer under the skin
  • 1 lemon sliced — for stuffing under the bird and brightening the pan drippings
  • 1 large onion sliced — creates a flavorful bed for the turkey to roast on
  • 2 carrots roughly chopped — adds body and sweetness to the pan drippings for gravy
  • 2 celery stalks roughly chopped — a classic aromatic base, don't skip it
  • 1 cup low-sodium chicken or turkey stock — keeps the pan drippings from scorching while roasting

Method
 

  1. Start by removing the turkey from its packaging and taking out the giblets and neck if included. Pat the entire bird dry, inside and out, with paper towels. This step matters more than people think, since excess moisture is the enemy of crispy skin later in the oven.
  2. Place the turkey breast-side down on your cutting board with the tail end facing you. Using poultry shears, cut along one side of the backbone from tail to neck, then repeat on the other side to free it completely. Save the backbone for stock or gravy later.
  3. Flip the turkey breast-side up and press down firmly on the breastbone with the heel of your hand. You'll hear a crack as the bird flattens out, which is exactly what you want. This flattening is what allows the turkey to cook so much faster and more evenly than roasting it whole.
  4. Rub the kosher salt evenly all over the skin and under it where you can reach. Place the turkey uncovered in the fridge overnight, or for at least 8 hours if time allows. This dry brine step draws moisture to the surface, which then gets reabsorbed, seasoning the meat deeply and helping the skin crisp up beautifully.
  5. In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, and black pepper until fully combined. This compound butter is what gives the turkey its deep, savory flavor right under the skin.
  6. Gently loosen the skin over the breast and thighs with your fingers, then massage about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter over the outside of the skin for extra browning and flavor.
  7. Scatter the onion, carrots, celery, and lemon slices across the bottom of your baking sheet, then place the wire rack on top. Pour the chicken stock into the pan below the rack to keep the drippings from burning during the long roast.
  8. Place the turkey breast-side up on the wire rack, tucking the wing tips underneath and splaying the legs outward. Roast at 450°F for 60–90 minutes, until a thermometer reads 165°F in the breast and 175°F in the thigh.
  9. Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before carving, which allows the juices to redistribute through the meat instead of spilling out onto your cutting board.

Notes

  • I always dry brine overnight if I can plan ahead, because it makes a noticeable difference in both seasoning and skin texture.
  • I rotate my baking sheet halfway through roasting since my oven runs a little hotter in the back.
  • I never skip patting the turkey dry before seasoning, because a damp bird just steams instead of crisping.
  • I check the temperature in multiple spots, since the breast and thigh don't always finish at the exact same time.
  • I let the compound butter sit at true room temperature so it spreads easily under the skin without tearing it.